Roast beef is a well-known dish that makes a wonderful Sunday dinner or for special occasions. A roast beef recipe is as follows:
Ingredients:
- 3 to 4 pounds meat broil, (for example, ribeye, tenderloin, or sirloin)
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 1 teaspoon dark pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Discretionary: 1 tablespoon flour (for sauce)
Guidelines:
1. Your oven should be preheated to 350°F (175°C).
2. To ensure even cooking, take the beef roast out of the refrigerator and let it sit at room temperature for about 30 minutes.
3. Salt, black pepper, garlic powder, dried thyme, dried rosemary, and paprika should all be combined in a small bowl. Make a spice rub by thoroughly mixing the ingredients together.
4. Using paper towels, dry the beef roast. Apply the spice mixture to the roast in an even layer, pressing gently to adhere.
5. Heat vegetable oil in a huge skillet or broiling dish over medium-high intensity. Cautiously place the carefully prepared meat cook in the hot skillet or container and burn it on all sides until sautéed. This helps keep the juices in.
6. With the fat side up, transfer the seared roast to a rack inside a roasting pan. If you're using a bone-in roast, insert a meat thermometer into the thickest part of the roast and make sure it doesn't touch the bone.
7. Place the simmering container with the hamburger cook in the preheated broiler. Cook the dish for around 20 minutes for each pound for grilled to perfection doneness. Depending on your preferred degree of doneness, alter the cooking time. Here are surmised cooking times for various degrees of doneness:
- Grilled to perfection: 20 minutes per pound at 135 degrees Fahrenheit (57 degrees Celsius) inside - Medium: 23 minutes per pound at a temperature of 145°F (63°C) inside the medium-well: 25 minutes for every pound (inward temperature of 150°F or 66°C)
Note: These are general recommendations; It is best to rely on the meat thermometer for precise results because cooking times can vary.
8. Remove the roast from the oven when it is done to your liking and tent it loosely with aluminum foil. Give it about 15 minutes to rest. This lets the juices spread out again, making the roast more tender and flavorful.
9. You can make gravy by heating the roasting pan with the drippings on the stovetop over medium heat while the roast is resting. Add a tablespoon of flour to the drippings if you want, and cook for one minute while stirring constantly. Whisk in beef broth or water in stages until you reach the desired consistency. To taste, season with salt and pepper.
10. Serve the roast beef with the optional gravy on the side and slice it thinly.
Serve your favorite sides, such as Yorkshire pudding, steamed vegetables, or roasted potatoes, with your homemade roast beef.
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